Community Pick
Cinnamon Coffee Cake
"This is an old family recipe that is a real favorite! Hope you enjoy it as much as we do. Especially love this in Autumn with the Cinnamon Aroma in the Home. This is a very moist and easy coffee cake."
photo by A Marsteller
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2⁄3 cup oleo margarine
- 1⁄2 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs, beaten
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup buttermilk
-
Topping
- 1⁄2 cup packed brown sugar
- 1⁄2 cup chopped nuts
- 1⁄2 teaspoon cinnamon
directions
- Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
- Add the beaten eggs and mix well.
- Sift together all dry ingredients.
- Add to creamed mixture alternately with the buttermilk.
- Pour into greased and floured 9 x 13-inch pan.
- Sprinkle topping over the batter.
- Cover with foil and refrigerate overnight.
- Remove foil and bake at 350° for 35 minutes or until cake tests done.
Questions & Replies
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Can real butter be substituted for oleo? -
I'd like to make this a a gift to give to my kids for their Christmas mornings at their homes...could you freeze this and let thaw and then bake?...or could you bake and freeze it?...id really like them to bake it so it would be hot and fresh for Christmas morning ?? -
This recipe is crap. It says refigerate overnight and then bake at 350 for 15 minutes. When you follow those instructions, all you have is a pan of melted ingredients. Someone should check their instructions.
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The photo shows icing on the cake but no ingredients for it in the recipe -
Do you have to refrigerate overnight? Or can I bake after few hours of refrigeration?
see 2 more questions
Reviews
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Can I give this one 10 stars?? This is an excellent, delicious coffee cake. It was very easy to throw together the ingredients and I love that this is a "make tonight, bake tomorrow for breakfast" recipe - making a great choice for serving to overnight guests. The taste is excellent, the color of the cake is rich brown on top, with a moist flaky interior. It is truly a wonderful coffee cake. The only change I made was to use real butter in place of oleo. Thank you for sharing to family gem!
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This coffee cake was so good. And the wonderful aroma while it was baking was so mouth watering. Please keep posting your family favorites. This one I will be making over and over again. Thank you very much Betsy502. -
SO light and fluffy; so very VERY! good. It's my boyfriend's bday and he looooves coffee cake and, this being the first time I made it, I couldn't be happier that it turned out so well. I'm a novice at baking, these were the best results I have had so far with any baked goods. Like several other reviewers, I used A) regular (unsalted) butter instead of oleo and B) 1 tbsp of vinegar in the cup of milk (and let it sit 10 mins) in place of buttermilk, and C) made it the morning of instead of the night before (put in freezer for just a few mins to stiffen up the batter). Also, like some, omitted nuts (don't like em!) I don't own a sifter, so I slowly bit by bit shook the flour through this small handheld strainer that I own, which worked fine to sift and I think made all the difference in fluffiness! If you don't own a hand-held mixer/beater thing I bet that helps a lot with the creaming butter/sugar part--my arm was killing me :D Think I will invest in one for the future. -
This is a recipe that every home cook should have in their recipes. The only objection anyone might have to it, is nuts..and even that since you make it in a 13x9 pan, you could just put nuts on half. It's a recipe you can make the night before or cook right away. I had all the ingredients on hand and most home cooks would. You could experiment with it over time, making it your own. Doubling the topping or swirling through the cake or trying some apples or blueberries. This is one of those recipes perfect for saying "I care"...to throw together when you hear of a family in crisis or sitting with a friend and cup of coffee and tears or laughter. It's a Family Recipe that is just...well...great. -
This coffee cake is excellent. Good moisture and good flavor. It is very cinnamon-y. I used milk because I did not have buttermilk on hand and it still turned out good.
see 96 more reviews
Tweaks
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I used butter, not margarine. Butter tastes so much better. Not sure why you would ever use margarine, but since this is an old family recipe, quite a few people many years ago did use margarine, including my mom! -
Fantastic!!! This coffee cake is very light and very tasty - chances are... if your family is like mine, there will be no leftovers. Very easy to make right before bed and throw in the oven while you are getting ready in the morning. It's perfect for an on the go busy household breakfast! I too used the 1 cup milk and 1 Tbsp vinegar instead of buttermilk. We love it with pecans on the top :) -
Personally I would have given this a 4 or 4.5 but my family an my coworkers went on and on about it. I too used butter instead of oleo and I used a tablespoon of lemon juice and fat free half and half instead of the butter milk. I used pecans for the nuts and a pinch more cinnamon. Be sure to evenly spread the topping over the top or it will sink straight to the bottom. It was very moist and made you want to go back for seconds. My boss went back for thirds. I baked for 40 minutes in an electric oven without any problems or over browning. I will make this again and soon.
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Fantastic! I used butter instead of margarine, and omitted the pecans. I used a pan that was 9x13 at the top, but 8x12 at the bottom, it took 45 minutes to cook. I can't wait for the opportunity to make this for company - I love the whole idea of getting it ready and pop it in the refrigerator for later. Yum, yum, yum!!! -
I really liked the flavor of this bread. My only complaint was that it was a tad dry. I used butter instead of margarine and baked as instructed.
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RECIPE SUBMITTED BY
BB502
Struthers, Ohio
I am in Northeastern Ohio. Have lived here my entire life.
I am retired.
I was raised at my Grandmother's
side, with an apron and wooden spoon, as my small chef's wardrobe! We spent many happy times, in her kitchen baking and cooking up memories!
My love of the culinary arts has never waned. It seems I still cook and bake, as if I were feeding everyone at Grandma's Boarding House! (although my neighbors are happy about the "goodies" I am constantly sending their way!) I must learn to cook for two...
My kitchen is in my Cape Cod Style home and done in a French Country style, with french blue and pale yellow, accented with
white.
